I bought a jar of corn relish at a roadside stand many years ago. Wow! I had never had corn relish before and the taste just blew me away. It has now become a family favorite and everyone asks for this recipe.
Clean and shuck corn. Remove niblets from cob with a sharp knife (or use frozen corn). Place corn niblets in a large pot.
Wash and dice all remaining vegetables. The idea is to have everything about the same size as the corn.
Add vegetables, seasonings and vinegar to the corn in the pot. Bring to a boil over medium heat. Allow to simmer 20 minutes, without a lid on, stirring occasionally until the liquid reduces by about half. It will not be very thick, but that's ok.
Ladle into prepared canning jars. Seal jars and process in boiling water for 15 minutes. This is best stored for at least a week before serving but it can be eaten the next day.